Pistachio Cake

By Cherril Anderson
1 pkg. yellow cake mix
1 pkg. instant pistachio pudding
4 eggs
1 cup water
1/2 cup oil
1/2 tsp. almond extract

Combine ingredients and pour into a greased and floured
bundt cake pan. Bake at 350 degrees for about 40 - 45 minutes
Top with glaze after extracting from pan. (There is a Pam baking
spray that has flour in it. It works realy well for coating the pan)

Make glaze by combining about 1/2 square of softened cream cheese
2 TBS milk, and powdered sugar to taste.
It looks really pretty. Serve with raspberries and/or blackberries, mixed
with a small amount of sugar. Berries can be fresh or frozen.

Salsa Dip

By Julie Clavell
16 cups fresh tomatoes, seeded and diced
4-10 large green peppers. seeded and diced
6-7 cups diced onions
1 1/3 cups white vinegar
1 Tbls sugar
3 Tbls salt
1 1/2 Tbls garlic salt
2-3 fresh green chiles, use the seeds of only one
*can use 2 green chiles and 1 red chiles* *WEAR GLOVES*

Cook to boiling, reduce temperature.
Simmer 1 1/2 to 2 hours, stirring occasionally.
Pour into jars and process 10 minutes.
Makes 6-7 pints